A culinary blog on healthy, plant-based recipes to indulgent desserts and everything in between!

Lime Poppy Seed Muffins with Citrus Glaze

Well, it hasn’t fully sprung yet, at least not here in Fargo.
But it’s on its way! I think. I hope…

I mean, it has to be close, right?

A week ago, I went for a run outside in shorts. SHORTS. I thought spring had arrived for good.
Then, a few days later, we got dumped on by a big, nasty blizzard. Some way to introduce the season of sunshine and flowers. Surely that will be the last!

So while I’m waiting for the weather to brighten up outside, I’ll brighten up the recipes in my kitchen. And what tastes brighter than citrus?

Whisk the dry ingredients (flours, baking powder, baking soda, salt, and poppy seeds) together in a small bowl.

In a large bowl or in the bowl of a stand mixer, cream the butter and sugar on medium-high speed until light and fluffy. Mix in the egg, egg yolk, and vanilla extract until well blended, scraping down the sides of the bowl as needed.

Pour the milk into a liquid measuring cup, and whisk in the yogurt and lime juice.

Still using an electric hand mixer or stand mixer, incorporate half of the dry ingredients into the butter mixture. Then, mix in the milk and yogurt. Finally, mix in the rest of the dry ingredients until just combined, and stir in the lime zest.

Spoon or scoop the batter into prepared muffin tins (greased or lined). Fill them all the way to the top. Bake mini muffins for 8-10 minutes and large muffins for 14-16 minutes, until they are golden, and a toothpick comes out clean.

To make the glaze, stir the lime juice, lime yogurt, and vanilla into the powdered sugar until smooth. Drizzle over the tops of the muffins, and enjoy!

Store the muffins in an airtight container at room temperature for up to five days. Recipe yields 19 muffins.